and we have BUNNIES – again!

Every Spring I look forward to seeing if I can spot our bunnies – these are wild bunnies that (usually) live in our yard in a space that used to be a garden – lots of wild blackberry bushes have taken over the area so they are well protected from predators. I saw one this morning – looking all fat & healthy (probably an adult) – just seeing them makes me happy.

Our weather has been really nice – yesterday it was SUPER sunny and got up to 71 degrees F. – YAY!!! (the rest of the week our forecast is for rain, but hey – we need that for the flowers, right?)

===========

I missed posting Cinco de Mayo recipes – so here’s a few, anyway

Double-Lemon Cheesecake Bars

52 Vanilla wafers, finely crushed,
about 2 C.
3 T. butter or marg., melted
4 eggs, divided
4 (8 oz, ea) pkgs. cream cheese,
softened
1 3/4 C. sugar, divided
3 T. flour
1 T. lemon zest AND
1/3 C. lemon juice (from 2 lemons),
divided
1/2 tsp. vanilla
2 T. cornstarch
1/2 C. water

Preheat oven 325 degrees F.
Line a 9 X 13″ baking dish with foil – ends
extending over sides (to use as handles).
In a bowl mix wafer crumbs & butter until
blended. Press onto bottom of pan & bake
10 minutes. Separate 1 egg; refrigerate yolk
until ready to use. Beat cream cheese, 1 C.
sugar, flour, lemon zest, 2 T. lemon juice &
vanilla in large bowl with elec. mixer until
blended. Add egg white & remaining 3 whole
eggs, one at a time, mixing on Low speed after
each – just until blended – pour over crust.
Bake 40 minutes until center is almost set.
Cool 1 hour & refrigerate 4 hours.
=
Mix cornstarch & remaining sugar in medium
saucepan; gradually stir in water & remaining
lemon juice just until blended. Bring just to a
boil on medium heat, stirring constantly. Cook
& stir until clear & thickened. Lightly beat reserved
egg yolk in small bowl with fork until blended.
Stir in 2 T. hot cornstarch mixture & return to
remaining cornstarch mixture in saucepan; stir
until blended. Cook 1 minute until thickened,
stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate
1 hour until firm. Using foil as handles, remove
cheesecake from pan before cutting to serve.
Makes 16

(recipe: kraftrecipes.com)
—————————-

Crockpot Mexican Taco Casserole

1 lb. ground beef or turkey
1/2 onion, chopped (optional)
1 C. corn
1 can black beans, drained/rinsed
1 can diced tomatoes w/green chilies (aka: Rotel)
1/2 envelope dry taco seasoning
garlic salt, to taste
2 C. cooked rice (poster used brown rice)
8 oz. shredded cheese (poster used Cheddar)

In skillet brown meat; add onions, taco seasoning,
tomatoes, beans & corn – stir to combine.
Spray insides of crockpot with nonstick cooking
spray. Spread cooked rice on bottom of crockpot &
sprinkle with garlic salt. Spoon meat mixture over
rice & top with cheese. Cover & cook on High
2-3 hours. Serves 10

NOTE: for some crunch, add crushed tortilla
chips on top before serving.

(recipe: eatingonadime.com)
————————————–

(this next recipe my son (the chef) makes for holidays – really tasty – he drizzles honey over the brie before wrapping then does the rest of steps – no jam)

Baked Brie w/Phyllo Dough & Jam
(appetizer)

6 sheets phyllo dough (14 X 18″ size)
1 stick (8 T.) butter, melted
1 lb. round brie cheese
4-6 T. preserves or jam (your choice;
suggestions: peach, strawberry, apricot)

crackers for serving
=
Preheat oven 425 degrees F.
Have on hand: a clean, dry dishcloth or
towel (needed to keep phyllo from drying
out).
Unroll phyllo & lay 1 sheet of dough onto a
large cutting board. Using a pastry brush,
brush dough with melted butter. Wrap phyllo
around brie (you can use more butter to get
folds to stick around brie). Brush next sheet
of phyllo with butter & place wrapped brie,
fold side down, in center of second phyllo
sheet – wrap around brie – repeat until you
have wrapped 5 sheets of phyllo around
cheese, always turning cheese over each
time so that folds are on the bottom.
Brush a generous amount of butter on 6th
sheet of phyllo. Spread jam across top of
wrapped brie – gently place phyllo over jam,
butter side down, being careful not to tear
the dough. Finish wrapping brie with dough,
folding edges underneath brie & using
additional butter, as needed, to smooth
phyllo folds around cheese. Brush additional
butter on top.
Place wrapped brie on a round baking pan or
cookie sheet. Bake 15 minutes until lightly
brown. Let stand 5 minutes before cutting.
Serve with crackers for dipping.

(recipe:  afamilyfeast.com)
——————————

1-Pot Mexican Chicken & Rice

5 chicken thighs, bone in/skin on
1 yellow onion, diced
1 tsp. garlic powder
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. paprika
1 tsp. kosher salt
1/4 tsp. cayenne pepper
2 T. olive oil
1 C. white rice, uncooked
1 T. minced garlic
2 C. chicken stock
1 C. salsa
1/2 red bell pepper, minced
optional garnish: chopped parsley

Preheat oven 350 degrees F.
Heat cast iron skillet on High heat.
Season chicken with garlic powder,
chili powder, cumin, oregano, paprika,
salt & cayenne pepper. Place chicken,
skin sides down, in skillet & cook
4-5 minutes until browned – flip &
cook 3-4 minutes on other sides.
EITHER: remove chicken to a plate,
(OR) push chicken to sides of skillet:
Add olive oil & heat to medium-high.
Add onions & cook 3-4 minutes. Once
onions are mostly cooked, add garlic &
cook 30 seconds while stirring. Add
uncooked rice, salsa & bell pepper –
cook 1 minute unitl boiling. Pour in
chicken stock & place chicken back in
skillet, skin sides up. Cover & bake
35-40 minutes. Serves 5

(recipe: yummly.com)
———————————–

Cheesy Beef Enchiladas

8 corn or flour tortillas
1 lb. ground beef
1/2 C. chopped onion
1 clove garlic, chopped
1 (4 oz) can fire-roasted chopped
green chiles, drained
1 (15.5 oz) can black beans, drained/
rinsed
1 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt
about 3 C. enchilada sauce, divided
2 C. shredded Mexican-style 4-blend cheese
(or whatever cheese you like)
=
Toppings:
chopped green onions
chopped tomatoes
fresh chopped parsley
sour cream
sliced black olives

Preheat oven 350 degrees F.
Brown ground beef & onion in skillet;
drain. Add chopped garlic, green chilies,
black beans, cumin, pepper/salt & 1 1/4
C. enchilada sauce to ground beef. Stir &
cook on Low 8-10 minutes. Spread 3 T.
enchilada sauce evenly in bottom of a
9 X 13″ baking dish. Place stacked tortillas
on a microwave-safe plate & microwave
all 30 seconds to warm & make them
more pliable. Fill each tortilla with hamburg
mixture & place in baking dish. Pour 1 C.
enchilada sauce over tortillas & spread
evenly. Sprinkle 2 C. shredded cheese on
top evenly & bake 25 minutes. Garnish
with your favorite toppings.
Makes 4-6 servings

(recipe: thesouthernladycooks.com)
—————————–
Chicken Tortilla Dump Dinner

2 (10 oz, ea) cans diced tomatoes
with chilies (like RoTel)
1 C. chicken broth
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 (15.5 oz) can black beans,
drained/rinsed
1 (10 oz) bag frozen corn
5 C. cooked/shredded chicken
(from small rotisserie chicken)
12 small corn tortillas, cut into
quarters
1 (8 oz) block Monterrey Jack
cheese, shredded (about 2 C.)
1/2 C. sour cream
1/3 C. diced red onion
1/3 C. loosely packed fresh
cilantro, chopped

Preheat oven 375 degrees F.
Spray insides of 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl stir diced tomatoes
with chilies, chicken broth, chili
powder, cumin & salt. Add black
beans, frozen corn, chicken, tortilla
wedges & half the cheese – stir to
evenly distribute & moisten all the
ingredients. Place in prepared dish
& spread evenly. Loosely cover
with foil & bake 25 minutes.

Raise oven temp. to 400 degrees F.
=
Remove foil & sprinkle top with
remaining cheese. Bake until cheese
melts, about 10 minutes. Remove
from oven & top with dollops of
sour cream; sprinkle with red onion
& cilantro. Serve hot.
Serves  6-8

(recipe: foodnetwork.com)
——————————-

Crockpot Peaches ‘n Cream
Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

In a bowl mix cream cheese &
sugar until smooth. Pour pie
filling into bottom of crockpot
& smooth out. Top filling with
cream cheese mixture then
sprinkle dry cake mix on top.
Pour melted butter evenly
over top. Place 6-8 paper
towels between lid of crockpot
& lid (to help absorb moisture).
Cover & cook on High 1-2 hours.
Serves 4-6

(recipe: recipesthatcrock.com)
—————————

Cherry Choc. Chip Cookies

1 C. (2 sticks) butter, softened
3/4 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 C. chocolate chips
3/4 C. chopped maraschino cherries

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec.
mixer, beat butter & sugars until light
& fluffy, about 2 minutes. Add eggs &
vanilla – beat until combined. In another
bowl mix flour, baking soda & salt – stir into
wet ingredients then fold in choc. chips &
cherries. Using a large cookie scoop, scoop
cookies onto prepared baking sheets & bake
until set, 12-15 minutes. Makes 22 cookies

(recipe: delish.com)

===============

I need to brag a little on my husband – he’s
the kind of person who can fix or figure out
just about anything. My (3-4 yr old) cell phone
has been acting up lately: in middle of typing
a text I will suddenly lose the keyboard & am
unable to continue – or it will suddenly jump
to another screen totally – frustrating! We
were talking about me possibly getting a new
phone but I wanted to download all my photos
FIRST – well, that became almost impossible.
Enter my husband! It took him a good hour to
finally get the data transferred to my computer –
there were 2 photos that I really wanted to save
and (almost) no amount of fiddling with the data
would allow them to be transferred/saved. He
kept working at it and FINALLY succeeded – YAY!
(I’m still learning how to make a video using my
phone, but super cute 2 yr old grandson is making
that a ‘needed’ thing!) Managed to get him being
his usual crazy/funny self and wanted to save those,
too. All is well – we will be off to the phone store
in a little while – time to ‘teach an old “lady” new
tricks’ – right? (don’t know about you, but I DREAD
having to learn how to operate something digital/
new – sigh).

Hang in there!

Hugs;

Pammie

PS: Got a small reprieve on knitting baby booties –
my friend who’s been delivering them will not be
able to do so until end of the month, so I’m trying
to finish the yellow blanket (nice pattern, just boring
to knit). Also – stepped out of my comfort zone yesterday
and bought a hand-crank yarn ball winder.
I already have an electric one which drives me nuts –
never makes the yarn ‘balls’ tight – they are very loose
& almost fall apart right after using. New winder works
like a charm – YAY! Yep – even though I’m quickly
approaching 71, it’s never too late to learn something
new.

Advertisements

Relaxing on a Tuesday

Our weather has improved some (if you don’t look at the temperatures, that is) – it’s a bright, sunny CLEAR day out there! We had a BIG snowfall Sunday night  to Monday leaving our driveway almost impassable but then our neighbor’s new plow guy just happened to be out there plowing when middle son left to go to work. Plow guy asked if it was OK for him to plow directly around our semi-circle (instead of backing up numerous times) – son said “Sure!” so now our drive is really CLEAR of snow! YAY! Tonight is my knit group’s Yarn Swap and I’m thankful I didn’t have to babysit today; that said, I’ve been ‘lounging around’ by crocheting a border on a baby blanket for a friend who’s shower is in March. (It’s the last ‘multiple pinks’ blanket I knit – I have several blues & pinks baby blankets and once I found out she’s having a girl, decided that was the blanket to give her. Only one problem – it wasn’t very long so I decided to put a white crocheted border on it – and now a kind of scalloped fancy trim to boot. It looks really nice AND it’s bigger! Score! Still plan on knitting a hat & booties, perhaps a few head bands for her as well.

Just got my special needs group’s newsletter sent to the church for printing (YAY!) Tomorrow’s weather sounds really nasty: starting around 11 a.m.: snow/rain/freezing rain/then more rain before 4 pm, winds up to 24 mph. Not sure, yet, if we’re going to cancel my special needs group. I have Library Knit group 10-12 p.m., babysitting 2 – around 4, then special needs 7-8:15 p.m. so I’m taking my special needs group’s paperwork with me when I babysit JUST IN CASE I have to call everyone to cancel – ah, the FUN of a Michigan winter!

============

Blueberry Fluff

12 oz. fresh blueberries, divided

2 T. sugar

1 T. cornstarch

3 T. water

3 C. Cool Whip (1 tub, thawed)

3 C. mini marshmallows

1/2 C. sliced almonds

In small bowl mix cornstarch & water.

Add blueberries, sugar & cornstarch

mixture to a small saucepan over

medium heat. Cook about 20 minutes

until sugar dissolves & blueberries

soften. Smash berries using a potato

masher to create a sauce (leaving

some big pieces). Set aside to cool

to room temp. In large bowl stir

Cool Whip, marshmallows, almonds,

remaining 6 oz. blueberries & sauce –

mix until combined. Serve in

individual bowls or cups & top with

extra berries & almonds, if desired.

Serves 8

 

NOTE: This can be made up ahead

up to 6 hours of serving time. Store

in airtight container in fridge.

 

(recipe: realhousemoms.com)

 


Creamy Tuscan Tortellini Soup

5 mild Italian sausages, grilled/or
cooked – cool then slice
2-3 T. olive oil
1 small onion, diced
2-3 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1 T. Italian seasoning
2 (15 oz, ea) cans white beans,
UNdrained or rinsed
1 (15 oz) can fire-roasted diced
tomatoes with garlic
1 (32 oz) carton chicken stock
1 (20 oz) pkg. refrigerated cheese
tortellini
1/2 C. heavy cream (or milk)
5 oz. fresh spinach (optional)

grated Parmesan cheese – garnish

In large pot over medium heat-
heat oil; add onion & cook, stirring,
about 5 minutes. Add minced garlic &
cook 1 minute – season with salt/pepper
& Ital. seasoning. Stir in white beans,
diced tomatoes & chicken stock – bring
to gentle boil. Add tortellini & sliced
sausages. Reduce heat to medium-low;
simmer 18-20 minutes until tortellini is
cooked. Stir in heavy cream – cook 5
more minutes. Stir in spinach (if using)
& cook 2-3 minutes until spinach wilts.
Taste for seasonings, if necessary.
Serve with freshly grated Parmesan cheese.
Serves 12

(recipe: thecountrycook.net)
——————————-

5 Ingredient Bacon-wrapped Cream
Cheese Chicken

1 lb. boneless skinless chicken breasts cut
into 4 (4 oz ea) pieces (pound to about
1/4″ thick)
4 T. cream cheese
1/4 C. Pepper Jack cheese, shredded
2 T. chopped green onion
4-8 pieces bacon

Preheat oven 375 degrees F.
In a bowl mix cream cheese, chopped
green onion & Pepper Jack cheese –
place 1/4th of this mixture in middle
of each piece of chicken. Starting at
long side, roll chicken up, keeping
chicken mixture in middle. Wrap 1-2
slices bacon around chicken & secure
with a toothpick (if needed). Place
pieces on a rimmed baking sheet &
bake 30 minutes. Place chicken under
broiler about 5 minutes to fully brown
& crisp bacon. Turn each breast over &
broil another 3 minutes on other side
to crisp up bottom side. Serve immediately.
Serves 4

(recipe: praycookblog.com)
——————————–
Baked Crab Rangoon

1/8 tsp. garlic salt
1/8 tsp. Worcestershire sauce
1 small green onion
4 oz. imitation crab
3 oz. cream cheese, softened
14 wonton wrappers

Preheat oven 425 degrees F.
In a bowl cut up the crab &
mix with garlic salt, Worc. sauce,
green onion & cream cheese.
Place wonton wrappers into
muffin cups & spoon mixture
into wrappers. Bake 8-10
minutes until golden brown.
Makes 14

(recipe: FB – Linda’s Kitchen)
———————————

Chicken Bombs (appetizers)
GRILL or OVEN methods

5 boneless skinless chicken breasts
(makes 10 bombs)
5 jalapeno peppers, sliced in half, seeded
20 slices bacon
4 oz. cream cheese, softened
1 C. Colby Jack cheese, shredded
1 C. Barbecue sauce
=
Preheat GRILL 350 degrees F.
(if using oven: preheat 375 degrees F.)

Slice chicken breasts in half (like a hamburger
bun); place between 2 sheets waxed paper &
lightly pound until 1/4″ thick – season with salt/
pepper. In a bowl mix both cheeses together &
spoon about 1 T. into each pepper half. Place
pepper (cheese sides down)on top of chicken
breasts & wrap up (as best you can). Wrap each
chicken breast completely with 2 slices bacon.
Start at one end & wrap half the breast; finish
second half with another slice of bacon.

Grill:
Place chicken on preheated grill over indirect
heat for 30 minutes until chicken is done. Turn
every 5 minutes & baste with BBQ sauce each
time you turn it.

Oven:
(SEE NOTE:)
Place chicken on a sprayed rimmed cookie sheet &
bake 30 minutes until chicken is done. Baste a few
times with BBQ sauce & finish under broiler to set
the BBQ sauce.
NOTE:  Poster suggests a 400 degrees F. oven and
NO BBQ sauce for first 20 minutes, turning once to
cook bacon. Reduce oven heat to 375, change pans
to loosen some of the bacon fat (if you don’t have
a broiler pan). Cover in BBQ sauce & finish baking.
Makes 10 ‘bombs’

(recipe: yummly.com)
————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

(recipe: lovebakesgoodcakes.com)
——————————

Buttery Onion Soup

2 C. thinly sliced onions
1/2 C. butter, cubed
1/4 C. flour
2 C. chicken broth
2 C. milk
1/2 to 2 C. shredded mozzarella
cheese
salt/black pepper – to taste

croutons, optional
=
In large saucepan cook onions in
butter over Low heat until tender &
transparent, about 20 minutes.
Stir in flour. Gradually add broth &
milk; cook & stir over medium heat
until bubbly. Cook & stir 1 minute
longer; reduce heat to Low. Add
cheese & stir constantly until
melted (do not boil). Season
with salt/pepper. Serve with
croutons, if desired. Serves 6

(recipe: tasteofhome.com)
—————————–

I’ve made these before – they’re YUMMY!

Potato Chip Cookies

2 C. (4 sticks) butter, softened
1 C. sugar
3 1/4 C. flour
1 tsp. vanilla
1 1/2 C. coarsely crushed potato
chips

Preheat oven 300 degrees F.
In large bowl cream butter & sugar.
Slowly add flour & vanilla until well
blended – stir in potato chips & mix
well. Drop by rounded teaspoons
2 inches apart on ungreased cookie
sheets. Using a fork, flatten each
cookie. Bake 20-22 minutes until
light golden around edges. Let
stand 5 minutes then remove to
a wire rack to cool completely.
Makes 48 (4 dozen)

NOTE: After cooling you can sprinkle
tops of cookies with powdered sugar
or drizzle with melted chocolate.

(recipe: mrfood.com)
=================

Hope you have a GREAT Day!

Hugs;

Pammie

Beginning to WARM UP! (Kinda)

Yesterday found me babysitting from 10:15 a.m – after 7 p.m. When I left my house it was -14 degrees F.! My poor car really struggled to get going in those temps. (Quick sidenote: Our new Governor of Michigan sent out texts to all cell phones asking that people drop their house heat to 68 degrees F. until Friday – I guess there was a fire at one of the gas plants which caused a loss of gas and, if people didn’t comply, there might be BROWN OUTS – scary stuff!). My son & his girlfriend complied – so that meant GRANDMA & GRANDSONS FROZE!!! I had on lots of layers but my ears, nose, fingers & toes were cold ALL DAY! We later learned that the gas drop was lifted – let me tell you BOY was I glad to get home last night! (My husband decided that the ‘text thing’ was all a bunch of malarkey so OUR house was warm.) Oh well – we survived!

Today was the first day this week I was actually able to GET OUT and do errands – YAY! Wednesday the news was telling people to stay inside because the temperatures were so cold AND the wind chills were really bad. (I wasn’t happy – didn’t go to Library Knit group OR special needs group). Tried to go to the library today but they were closed (probably due to temperatures – I didn’t get out of my car to read sign on the door – parking lot was totally empty).

Was happy to get ‘needed stuff’ at 2 drug stores, mailed 25 pairs of baby booties to the project I mentioned and grocery shopped. Dinner will be left over pork roast, carrots & potatoes which I threw in the crockpot yesterday before leaving to babysit. SO HAPPY I have a crockpot – it really helps sometimes!

LOTS of great soup & appetizer recipes coming in (for Super Bowl, I’m guessing). Some of the soup recipes I’m featuring today are for smaller amounts of people – found them on a nice site & thought NOT ALL of you feed 6-8 people, so maybe this was a good idea! ENJOY!

============

 Turtle Cheesecake Dip

30 (unwrapped) caramels
2 1/4 C. Cool Whip, thawed,
divided
2 oz. semi-sweet chocolate, chopped
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. chopped pecans, toasted

Suggested dippers:
graham crackers
vanilla cookies
shortbread cookies
pretzels
=
In medium microwaveable bowl:
microwave caramels & 1/2 C. Cool Whip
on High 1 min 40 seconds, stirring after
1 minute. Stir until caramels are completely
melted & sauce is well blended. Cool
10 minutes. In small microwaveable bowl
microwave chocolate & 3/4 C. Cool Whip
1 minute, stirring after 30 seconds. Stir
until chocolate is completely y melted &
sauce is well blended. In another medium
bowl beat cream cheese using elec. mixer
until creamy. Add 2/3 C. caramel sauce –
beat until blended. Gently stir in remaining
1 C. Cool Whip. Spread cream cheese mixture
onto a serving plate. Drizzle top with chocolate
sauce & remaining caramel sauce. Sprinkle
top with nuts. Refrigerate 1 hour.
Makes 24 (2 T. each) servings.

(recipe: Kraftrecipes.com)
—————————————

Classic 30-Minute Chili

1 T. olive oil
1 lb. lean ground beef
3/4 C. chopped yellow onion
2 large cloves garlic, minced
3 T. chili powder
4 T. diced green chilies (from a can)
1 (15 oz) can tomato sauce
1 C. fire-roasted diced or crushed tomatoes
30 oz. beans, drained (poster uses 1 can ea:
kidney & pinto, drained/rinsed)
=
Toppings:

corn chips
sour cream
shredded cheese
chopped green onions
cilantro
chopped jalapenos

In large pot over medium heat add 1 T.
olive oil & beef; saute, breaking up meat
into small pieces until it’s browned &
almost cooked through; drain. Add onions
& garlic – cook 5 minutes until onions have
softened. Add chili powder, green chilies,
tomato sauce, diced tomatoes & beans –
stir & bring to a simmer. Add 1-2 C. water
(depending on how thin you want it).
Simmer 10-15 minutes, partially covered.
Taste & add salt/pepper or more chili
powder, according to your taste preferences.
Serve hot with desired toppings.
Serves 4

(recipe: realhousemoms.com)
—————————————
Chicken & Corn Soup

2 C. (one 16 oz. can) chicken stock
1 C. finely chopped celery
1/2 C. chopped onion
2 cans cream-style corn
1 (12 oz) can evaporated skim milk
1 1/2 T. flour
1 C. cooked chicken (or 1 can cooked
chicken, drained)
1 tsp. dried parsley flakes
salt/pepper, to taste

In large stock pot combine stock, onion &
celery – bring to boil. Lower heat, cover &
simmer 15 minutes until vegetables are
tender. Stir in remaining ingredients &
season with salt/pepper; mix well. Simmer
10 minutes, stirring occasionally.
Serves 6 (1 C. each)

(recipe: aroundmyfamilytable.com)
——————————–
Broccoli Cheese Soup

4 T. butter
1/2 onion, roughly chopped
2 1/2 T. flour
2 C. whole milk
1 C. chicken/vegetable stock
1 large head broccoli, roughly
chopped
1 1/2 C. grated cheese
(additional milk & cheese may
be needed)
=
In large pot over medium heat melt
butter. Add onions & cook about
4 minutes. Stir in flour & cook 1-2
minutes. Pour in milk & broth; add
broccoli & season with a dash of salt/
pepper. Cover & reduce heat to Low.
Simmer on Low until broccoli is tender,
20-30 minutes. Puree soup in a blender,
in batches (or) use an immersion blender,
(or) use a potato masher. Stir in cheese &
allow to melt. Taste & adjust seasonings
if needed. Thin with additional milk to
desired consistency.  Makes 4-5 bowls.

NOTE: To make it a little heartier:
stir in some cooked, diced ham or
cooked, chopped chicken or turkey.
Serve with extra cheese & crackers

(recipe: aroundmyfamilytable.com)
————————————
15 Minute White Chicken Chili

3 C. pre-cooked/shredded chicken
1 (32 oz) can chicken stock
2 (15 oz) cans white beans, drained
2 tsp. cumin
1 (16 oz) jar salsa (your choice of
how hot)
8 oz. shredded Pepper-Jack cheese
2 cloves garlic, minced
black pepper, to taste
1/2 C. tortilla chips (pieces)

Optional Toppings:
sour cream
grated/shredded cheese
chopped green onions
corn
sliced avocado
lime

Place first 8 ingredients in a large pot;
bring to boil over High heat. Reduce heat
to medium & simmer 10 minutes. Add
chips & let thicken to desired consistency.
Serve with optional toppings.

(recipe: aroundmyfamilytable.com)
———————————

Baked Nachos (using crockpot)

1 lb. ground beef or turkey
1 can black beans, drained/rinsed
1 pkt. taco seasoning mix
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 jar of your favorite salsa (16 oz)

tortilla chips
=
Toppings:
shredded Cheddar cheese
sliced olives
peeled/diced avocado
salsa
sour cream
cilantro
guacamole
=
Brown meat, black beans & onion in
a skillet. Combine meat mixture & rest
of ingredients in a crockpot. Cover &
cook on Low 2-3 hours.

Turn oven broiler on
=
If you’re making this for a group:
use a baking sheet covered in parchment
paper – spray paper with a little nonstick
cooking spray. Place tortilla chips on sheet.
Using a slotted spoon, spoon meat mixture
over chips & add your choice of toppings.
Broil in oven until cheese is melted & bubbly.
Remove from oven & let stand 1 minute then
drizzle sour cream on top & guacamole, if
using.

(recipe: thesouthernladycooks.com)
————————————–
Jalapeno Popper Egg Cups

12 strips bacon
8 large eggs
4 oz. shredded Cheddar cheese
3 oz. cream cheese
4 medium jalapeno peppers: 3 chopped,
/seeded & 1 seeded/ sliced into rings)
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/pepper, to taste

Preheat oven 375 degrees F.
In skillet par-cook bacon until semi crisp.
(save bacon grease in pan) In a bowl using
elec mixer, mix eggs, cream cheese, chopped
jalapeno, leftover bacon grease, garlic & onion
powders, salt/pepper. Spray wells of 12 muffin
cups with nonstick cooking spray then wrap bacon
slices inside each muffin tin (1 slice per cup)
Pour egg mixture into cups making sure you only
fill half-way to 2/3rds full (they will rise up a lot).
Sprinkle Cheddar cheese on top of each cup then
top with a jalapeno slice. Bake 20-25 minutes.
Once baked, remove from oven & let cool.
Makes 12

(recipe: yummly.com)
———————————–

Banana Pudding Fluff

1 (3.4 oz) box INSTANT vanilla or
banana pudding mix
1 C. milk
1 (8 oz) tub Cool Whip, thawed
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced
1 mashed banana

In large bowl whisk dry pudding
mix & milk – let stand 3 minutes
to set. Stir in Cool Whip, then
marshmallows, cookies, sliced &
mashed bananas.

(recipe: facebook)

=====================

Since I mentioned in my last post that I’d
finished several knitting projects, thought
I’d add the photos: first one is a LOOM-
KNIT
hat for my son’s friend. (It’s done
in black & a dark maroon – but the color
looks more magenta in the photo).
Second photo is the ‘shades of pinks’
baby blanket I knit to use up some
smaller bits of pink variegated yarns.

I think it’s funny how strange our weather
has been this past week (due to the Polar
Vortex, I’m told) from below zero with
SUPER COLD wind chills to a High of
49 degrees F. this coming Monday AND
rain! WEIRD!  Guess I can’t complain
too much – at least it isn’t TONS of SNOW!
The roads & our driveway are completely
clear-YAY!  (right now the National
Weather Service says my area is 12 degrees F.
with no wind chill so that’s OK – it didn’t seem
to stop many people from driving/shopping
when I was out earlier.

Stay warm, try to relax a little, maybe eat/drink
something you like (like a treat for you!) –
Have a GREAT DAY!!!

Hugs;

Pammie

and now it’s SUPER COLD!

(saw this on Facebook – thought it was pretty creative!)

  Today is the day everyone is freaking out about – temperatures BELOW zero and wind chills that are dangerous. Roads are clear, it’s almost sunny out – I’M GOING TO THE LIBRARY TO KNIT! Spent all day babysitting my baby grandson yesterday; finished the ‘pinks’ baby blanket & knit 2 1/2 pairs of baby booties (finished the other bootie this morning). Found another ‘new to me’ knit pattern so will be starting another blanket, probably today.

On our snow plowing conundrum – it turned out to be a very long story: Our ‘regular’ guy retired & didn’t tell us; next guy who was recommended very abruptly said: “I’m SWAMPED!”. I ended up calling back our old guy for another recommendation so now we have someone for the ‘next’ big snow. My oldest son who drove 12+hours home after being away for the weekend suddenly showed up in our driveway with a snowblower & did our drive! I was super surprised (didn’t expect him home for at least another 3-4 hours!). He said they decided to leave early knowing the driving conditions would be bad; he borrowed the snowblower from the other grandparents: did his driveway, their driveway then ours – what a guy! My special needs group is officially canceled for tonight & all my people are called (got that done last night!). I’m thinking pork roast, carrots & potatoes in the crockpot for dinner – easy-peasy!

===========

Orange Coffee Rolls

1/4 C. warm water
1 envelope active dry yeast

1 3/4 C. sugar, divided
2 eggs
1/2 C. sour cream
1/2 C. butter melted/divided
1 tsp. salt
2 3/4 to 3 C. flour
1 C. flaked coconut, toasted/
divided
2 T. orange zest
1/2 C. sour cream
1/4 C. butter
2 tsp. orange juice

Grease a 9 X 13″ baking
dish with butter, or spray
with nonstick cooking spray.
Combine dry yeast into
warm water in a large bowl;
let stand 5 minutes. Add 1/4 C.
sugar, eggs, sour cream, 6 T.
melted butter & salt; beat
using elec. mixer on medium
speed until blended. Gradually
stir in enough flour to make a
soft dough. Turn dough out onto
a well-floured surface. Knead
dough until smooth & elastic,
about 5 minutes. Grease a
large bowl with butter; place
dough ball in bowl. Cover with
a towel & place in a warm place
(85 degrees), free from drafts,
1 1/2 hours or until dough doubles
in bulk. Punch dough down & divide
in half. Roll one portion dough into a
12-inch circle; brush with 1 T. melted
butter. In a small bowl combine 3/4 C.
sugar, 3/4 C. coconut & orange zest;
sprinkle half of mixture over dough.
Cut into 12 wedges; roll each wedge,
beginning at wide end & place in
prepared pan, point sides down –
repeat with remaining dough/butter/
coconut mixture. Cover & let rise in
a warm place, free from drafts, 45
minutes or until double in bulk.

Preheat oven 350 degrees F.
Bake rolls 25-30 *minutes until golden.
*Cover with foil after 15 minutes to
prevent excess browning. While rolls
are baking: in a small saucepan combine
3/4 C. sugar, sour cream, butter & orange
juice. Over medium heat bring to boil.
Boil, stirring occasionally, 3 minutes. Let
cool slightly then spoon warm glaze over
warm rolls & sprinkle with remaining
1/4 C. coconut. Makes 2 dozen.

(recipe: gooseberrypatch.com)
——————————————-

Stuffed Pepper Soup

1 lb. ground beef (or sausage)
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
4 C. water
1-2 lb. pkg. frozen pepper & onion
blend
2 tsp. chili powder
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic
2 tsp. basil

4 C. riced, cooked – for serving
=
In large pot or Dutch oven, brown
beef over medium-high heat until
no longer pink. Drain. Add onion/
pepper blend & cook until peppers
are tender & onions are slightly
translucent. Stir in all other
ingredients (except rice) – bring to
boil over medium heat. Reduce
heat & simmer about 30 minutes,
stirring occasionally. Stir in rice to
each bowl (or in the whole pot, if
desired) just before serving.

NOTE: Poster said “If you’re not going
to eat all of the soup at that serving,
she suggests stirring rice into each
individual bowl of soup rather than
the entire pot.

(recipe: southernplate.com)
——————————

Crockpot Cube Steak

2 lb. cube steak
1 (10.5 oz) can cream of mushroom
soup

Cooked rice or egg noodles to serve 6
=
Place cube steak in freezer for about
20 minutes to facilitate easier slicing.
Cut meat into 1-inch strips & place in
bottom of 5 qt or larger crockpot; pour
soup on top. Cover & cook on Low 4-6
hours. Serve over cooked white or brown
rice or cooked egg noodles.

NOTE: If you would like a thinner gravy,
add a little water to meat & soup (about
1/4 C.). Without adding water the meat
will release it’s own juices which will thin
out the gravy, also.

(recipe: crockpotladies.com)
———————————–

Amish Breakfast Casserole

1 lb. sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 C. frozen, shredded hash
brown potatoes, thawed
2 C. shredded Cheddar cheese
1 1/2 C. cottage cheese
1 1/4 C. shredded Swiss cheese

Preheat oven 350 degrees F.
Spray a 9 X 13 baking dish with
nonstick cooking spray.
In large skillet cook bacon & onion
over medium heat until bacon is
crisp; drain. In large bowl combine
remaining ingredients; stir in bacon
mixture & transfer to prepared pan.
Bake, uncovered, 35-40 minutes until
a knife inserted into center comes out
clean. Let stand 10 minutes before
cutting. Serves 12

NOTE: can be assembled a day ahead &
baked just before serving.

(recipe: tasteofhome.com)
———————————-

Honey/Lemon/Ginger Chicken

4 chicken breasts, cut into chunks
salt/pepper, to taste
2 tsp. fresh ginger, minced
3 cloves garlic, minced
2 T. olive oil, divided
1/2 C. honey
zest of 1 lemon
4 T. fresh lemon juice
2 T. apple cider vinegar
2 1/2 T. soy sauce
1 T. cornstarch
=
Cooked rice to serve 6
=
Heat a large skillet over medium-
high heat; add 1 T. olive oil & heat.
Add chicken chunks & sprinkle with
salt/pepper. Cook until browned on
all sides & no longer pink on the
inside – about 10 minutes. In a
medium saucepan, heat over medium-
high heat & add 1 T. olive oil – heat oil.
Add ginger & garlic, cook 2-3 minutes
being careful not to burn, until fragrant &
slightly golden brown. In large glass
measuring cup whisk lemon zest, lemon
juice, vinegar, honey, soy sauce & cornstarch;
make sure all is well combined. Pour sauce
over garlic & ginger -stir to combine & allow
to come to a boil, stirring occasionally. Once
at a boil, cook 2 minutes – sauce will thicken
& turn a bit darker. Pour sauce over cooked
chicken & stir, making sure all chicken is
coated in sauce. Serve immediately over
cooked rice. Serves 6

(recipe: jamiecooksitup.net)
————————————-

Tuscan Sausage & White Bean Soup

1/4 C. butter
1/2 C. chopped onion
2 cloves garlic,finely chopped
1/4 C. flour
1 (12 oz) can evaporated milk
1 (14.5 oz) can chicken broth
1/2 lb. ground pork sausage, cooked/
drained
1 (15.5 oz) can undrained cannellini
beans
salt/pepper, to taste

In medium saucepan melt butter; add
onion & garlic, cook 1-2 minutes, stirring
occasionally, until onion is tender. Stir
in flour – slowly add evap. milk & broth
while stirring constantly. Once mixture
comes to a complete boil, add sausage
& beans. Heat through, season with
salt/pepper. Serves 4

(recipe: theseoldcookbooks.com)
———————————-

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devil’s Food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full sized circle)
cut into sixths
4 snack-sized Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar

Glaze:
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Generously spray 9 X 13″ baking
pan with nonstick cooking spray.
In large bowl combine dry cake
mix, melted butter & egg – mix
until combined. Cover bottom of
greased pan evenly with cake
mixture. Spread peanut butter cups &
butterfinger pieces over cake mixture.
Mix cream cheese, peanut butter, eggs
& vanilla until well blended then add
butter. Mix in powdered sugar until well
blended & spread over candy bar layer.
Bake 55 minutes – it will puff up in the
center & will drop a little after you remove
it from oven. Let cool
Mix Glaze ingredients in a microwave-safe
bowl & microwave until chips are melted.
Spread over cooled cake. Serves 30

(recipe: sixsistersstuff.com)

==================

Ok – right now (8:50 a.m.) the temp. is showing
-8 degrees F. with a wind chill of -31 degrees F.!
Now THAT’S cold! The really FUNNY thing is:
they’re predicting a high of near 45 degrees F.
for Sunday! WEIRD! (then rain & high near 48
for next Monday) Hey-I can take the cold – you
can walk & drive in it & not worry about falling
or getting your car stuck in it! Wonder how
many brave ladies will venture out today to
library Knit group!

Stay warm – our local newspaper’s headline
today is: “Stay warm – stay inside!”

Hugs;

Pammie



 

Here comes the S-N-O-W!

Here in Michigan we are awaiting a BIG snowstorm coming sometime today/night – 5 to 7 inches (YUCK). Yesterday found me attempting to contact our snowplow man to make sure we are still on his list of clients – to no avail; calls went to his answering machine which promptly told clients that the ‘box is full and not able to take any more messages.” UGH! Finally, out of frustration, I tried ONE MORE TIME this morning and got him right away. My ‘hunch’ was right – he’s retired! We are now going to try another man who was referred to us by a friend – sure hope this works out, don’t want to be snowed in. We live on a MAJOR highway (45 mph. in front of our house) and our driveway is sloped just enough to make it nigh onto impossible to get UP if there’s any snow on it! The county road crews come through plowing the road constantly which piles up HUGH amounts of snow/ice at the bottom of the drive – you would need a SHERMAN TANK to get over that once it freezes up, hence WHY we need the drive plowed! Husband & I (and the boys, at times) have shoveled that for many years but both husband & I are now of an age that we shouldn’t be doing that kind of work, so we called a plow guy. SURE HOPE this new guy comes through – I’m thinking I will probably be the one to babysit tomorrow morning. Son & his girlfriend went with other couples for a weekend together and are due back tonight (other grandparents babysat for 4 days so I’m pretty sure they won’t be babysitting tomorrow when our son & girlfriend have to go back to work). OH JOY – I get to ‘venture out’ – sure hope the drive gets cleared & the roads are good – we’ll see.

============

Sour Cream Banana Bars

Bars:
1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
1 1/2 C. mashed bananas
2 tsp. vanilla
2 C. flour
1 tsp. salt
1 tsp. baking soda

Brown Butter Frosting:
1/2 C. butter
3 3/4 C. powdered sugar
2 tsp. vanilla
4-5 T. Half & Half

Optional: add 1/2 C. chopped nuts
to batter of bars, if desired

Preheat oven 350 degrees F.
Grease & flour a 10 X 15″ jelly roll pan.
In large bowl using elec. mixer, combine
sugar, sour cream, butter & eggs – mix on
Low speed, scraping bowl occasionally,
until combined. Add bananas & vanilla –
mix on Low about 30 seconds. Add flour,
salt & baking soda – mix on medium speed
about 1 minute, just until combined – pour
into prepared pan. Bake 18-22 minutes until
golden brown & a toothpick inserted into
center comes out clean. Cool until just
slightly warm & frost with Brown Butter
Frosting. Serves 12

Frosting:
In small saucepan brown butter over medium
heat until golden brown in color & golden-
brown flecks appear, swirling pan frequently.
(butter will become a little foamy). Remove
from heat & pour into a large bowl, cool
slightly. Add powdered sugar, vanilla and
Half & Half – mix using elec. mixer until
smooth & spreadable

(recipe: 5boysbaker.com)
———————————

Crockpot Vegetable Beef Soup

2 C. cooked/chopped roast beef
1 small onion, chopped
1 (12 oz) bag frozen mixed vegetables
1 (14.5 oz) can beef broth
1 (42 oz) can tomato juice
1 1/2 C. coarse-chopped cabbage
1 large potato, peeled/chopped
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
until potatoes are tender.
Serves 10

(recipe: farmwifecooks.com)
————————————-
Tex-Mex Bean Bake w/Cornbread
Topping

1 T. olive oil
1 large sweet potato, peeled/
finely chopped
1 medium onion, coarsely chopped
1 small green pepper, coarsely
chopped
1 small sweet red pepper, coarsely
chopped
1 (15 oz) can black beans, drained/
rinsed
1 (15 oz) can pinto beans, drained/
rinsed
1 C. frozen corn
1 (4 oz) can chopped green chilies
1/2 tsp. salt
1/2 tsp. cumin
1/2 C. vegetable broth
3 oz. cream cheese, softened

Topping:
1 (8.5 oz) box corn bread/muffin mix
(Jiffy)
1 large egg
1/3 C. milk
1/3 C. solid-pack pumpkin

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet heat oil over
medium-high heat. Add sweet
potato, onion & peppers- cook &
stir 5-7 minutes until potato is
cooked halfway through. Stir in
beans, corn, chilies, salt & cumin;
heat through. Stir in broth & cream
cheese until blended – pour mixture
into prepared pan.
In large bowl combine corn bread mix,
egg, milk & pumpkin – spoon over
bean mixture in pan. Bake, uncovered,
25-30 minutes until a toothpick inserted
into topping portion comes out clean.
Serves 8

NOTE: this recipe can be made ahead a
day in advance. Prepare as directed,
omitting topping. Cover & refrigerate
overnight. Remove from fridge 30 minutes
before baking. Prepare topping & bake
as directed

(recipe: tasteofhome.com)
——————————-

Stir-fry Garlic/Beef & Broccoli

1 lb. round steak, very thinly sliced*
4 cloves garlic, chopped
2 tsp. medium sherry (optional)
1 1/2 T. cornstarch
1/4 C. olive oil (or other oil)
3/4 lb. broccoli, cut into small
florettes
1/4 C. chicken stock
4 green onions, cut into 1″ lengths
1 1/2 C. small mushrooms, sliced
2 T. soy sauce (or more, if desired)
salt/pepper
=
Cooked rice or noodles to serve 6
=
Place sliced steak in a bowl with sherry
(if using), soy sauce, cornstarch & a little
salt – stir & let rest 20 minutes.
Place 2 T. oil in a skillet over medium-high
heat. Add garlic & stir-fry 1-2 minutes. Add
mushrooms & stir-fry 2 minutes; remove &
keep warm. Place 2 T. oil in skillet & stir-fry
beef until nicely browned; remove & keep
warm. Add 1 T. oil to skillet & stir-fry green
onions 1 minute-remove & keep warm. Pour
chicken stock in skillet & heat to bubbling;
add broccoli. Cover & steam 3-4 minutes.
Remove lid & place all ingredients in
skillet; heat through but do not over cook.
Serves 6

*Steak is sliced easily if it is half-frozen
when you slice it

(recipe: geniuskitchen.com)
———————————

Scrambled Egg Muffins

12 eggs
1/2 C. milk
salt/pepper, to taste
1/2 tsp. seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 fresh mushrooms, chopped
1 C. sharp Cheddar cheese, grated

Preheat oven 350 degrees F.
Spray muffin tin with nonstick cooking
spray. Crack eggs into large bowl; add
milk, salt/pepper/seasoned salt – whisk
vigorously with a fork. Sprinkle onion,
ham, mushrooms & cheese into muffin
tin bottoms & pour some of egg mixture
into each cup (just a little less than full=
helps if you use a large measuring cup)
Bake 30 minutes until they puffed up &
are a bit golden brown along the edges.
Allow to sit in pan about 5 minutes, then
serve. Makes 12

NOTE: They can be made ahead – cool
completely & store in ziplock bags in fridge.
Microwave to reheat.

(recipe: jamiecooksitup.net)
———————————-

Country Chicken ‘n Rice

1 (3 to 3 1/2 lb) chicken, cut into 8
pieces
6 C. water
2 (15 oz, ea) cans tomato sauce
1 large onion, finely chopped
1 tsp. dried thyme
1T. salt
1 tsp. black pepper
2 C. long or whole-grain rice,
rinsed

In large pot bring all ingredients
except rice to a boil over medium-
high heat. Cover & allow to boil
35 minutes. Add rice & cook 25-30
minutes until rice is tender, no pink
remains in chicken & chicken juices
run clear. Serves 6

(recipe: mrfood.com)
————————————-

Cake Mix Snickerdoodles

1 box white cake mix
1 egg
1/2 C. (1 stick) butter, melted
1/4 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Line a cookie sheet with parchment
paper. In mixing bowl beat dry cake
mix, egg & melted butter until fully
combined. In small bowl mix cinnamon
& sugar. Scoop batter & shape into
1 inch balls & roll balls in cinnamon/sugar
mixture – place on cookie sheet – repeat
with remaining dough. Bake 10-12 minutes
until edges are light brown. Let cookies
set on cookie sheet 5 minutes before
removing – cool completely on wire rack.
Makes 36-40 cookies

(recipe: ourtableforseven.com)
====================

Am currently working on finishing the ‘various
pinks’ blanket (almost done), the continuing
baby booties project and then – the other night
I got a text from oldest son asking if I would
mind making a (Loom-knit) hat for his friend.
I told son I haven’t made those in years (the
process makes my hands hurt so I kind of stopped
doing that) BUT – this is my son’s close friend so
I caved. Told him I hoped his friend didn’t mind
the colors I chose (only large skeins of ‘regular’
yarn I had at the moment): maroon & black.
Friend sent me a text with a photo of him holding
a post-it note saying “I love you, Pam!” so – being
the ‘softy’ that I am, of course I’m making him a
hat! (I’ve known him since they were teens – he
works for my son as an under chef, he’s a great
guy!). To take my mind off the ‘process’ of making
the hat I’ve been watching the cooking channel &
looming – it helps. I also told my son ‘no more
volunteering my hat making skills, please’.

Hope you are having a GREAT day! It’s the
beginning of a new week – let’s hope it turns
out to be a good one!

Hugs;

Pammie

 

Here it is – Thursday

This has been a ‘What day is it today?’ kind of week so far; not used to babysitting regularly (I’ve been spoiled!) – babysat all day 10-7 Monday, 2-6:15 Tuesday then Knit Night,, Weds. was a FULL day (no babysitting but lots extra) and then there’s today: my OFF day – YAY! Our weather has been crazy – Tuesday early evening it began to rain & immediately FREEZE – that was my Panera knit night (I left an hour early). I texted my oldest son to tell him, again, how much I appreciate my automatic car starter (which, with the defrost on full) helped get the tons of ice off of my car windows! Weds. morning was my Library knit group – clear/but still a little slippery walking. Because we were supposed to have greatly dropping temperatures (along with a slight rain), my special needs group was canceled requiring me to make a ton of phone calls. Yesterday was also my husband’s 67th birthday. I should preface that with: “He HATES his birthday!” No celebration, barely able to slip in a few small presents and his favorite banana cake. Because it was such a crazy day yesterday (Library knit, grocery shopping, tons of phone calls) I totally forgot to check how much powdered sugar I had on hand . . . not enough. Husband was OK with my baking his cake today instead – it’s in the oven now. The recipe makes a very DENSE banana cake with a great cream cheese frosting but it’s labor-intensive (I only make it once a year and then I remember WHY! Use tons of bowls, recipe from scratch, etc.)-glad he appreciates the effort. Dinner is going to be my chili, so there’s a huge pot on the stove.

On the subject of the baby booties mentioned in the last text, I was super proud of my knit group(s) ladies – as of yesterday we have 15 pairs done and more coming. The lady who will be picking them up wrote that our efforts brought her to tears (guess she didn’t really expect us to jump in with both feet, eh?). I asked a few questions about colors/types of yarn used and was happy with all answers so I’ll be able to keep knitting them for quite awhile (1 pair, for me, takes 1 hour or a little less). I truly don’t mind knitting if I know there’s really a need.

LOTS of great recipes – just haven’t had the time to get to my computer to share some with you lately!  (I don’t believe it – my blog site is doing the teeny/tiny print again! UGH!!!) This only happens if I ‘copy & paste’ from my email site – will work on it. Best I can do for today is hand-type each recipe onto this site – at least that works (leaves double spacing between every line, but it’s better than nothing! OR so tiny you couldn’t read it unless you had a magnifying glass!)

==============

 No-Bake Peanut Butter Haystacks

1 (11 oz) pkg. butterscotch chips

1 C. creamy peanut butter

1 (5 oz) can crispy chow mein noodles

1/2 C. salted peanuts (optional)

Line a baking sheet with waxed paper. In large pot

over medium-low heat, melt butterscotch chips &

peanut butter, stirring until smooth. Remove from

heat & stir in chow mein noodles & peanuts (if using),

stirring quickly to coat. Working quickly, drop by

spoonfuls onto waxed paper. Allow to cool.

Serves 8-10

 

(recipe: 12tomatoes.com)


Crockpot Potato Bean Soup

3 lb. russet potatoes, peeled/diced

32 oz. chicken broth

1/2 tsp. garlic powder

=

(Add at the end):

1/2 tsp. black pepper

8 oz cream cheese

1/2 lb. bacon, sliced/cooked/drained

To a 5 qt or larger crockpot, add

potatoes. Pour chicken broth over

potatoes, add garlic powder & stir.

Cover & cook on High 5 hours (or

Low 9 hours). When cooking time

is up, add cream cheese to potatoes

& broth. You can use an immersion

blender, or, in batches, pour soup

into a blender & blend until smooth

(OR) you can mash the soup using a

potato masher,) Poster says she

likes leaving some potato chunks.

Stir in pepper & coked bacon. Soup

will start to thicken if the lid is kept

off too long. To thin: add a little

water or more broth. Serves 8

(recipe: themagicalslowcooker.com)


Taco Soup

1 T. canola oil

1 large onion, chopped

2 lb. ground beef

1 (15 oz) can pinto beans, drained/

rinsed

1 (15 oz) can whole kernel corn

1 (15 oz) can fire-roasted tomatoes

1 T. taco seasoning mix

1 1/2 C. water

Garnishes:

sour cream

sliced green onions


In large Dutch oven or pot over medium

heat, heat oil. Add onion & cook 5 minutes

until soft; add gr. beef & cook until no

longer pink – drain. Add beans, corn,

fire-roasted tomatoes, taco seasoning &

water. Cook until heated through.

Serve with optional garnishes.

Serves 4

(recipe: delish.com)


Overnight/Make-ahead
or use right away:
Morning Egg Burritos

3 C. mini tater tots
8 eggs
1/4 C. sour cream
1/3 C. finely chopped green
peppers
1/3 C. finely chopped onion
8 (8 inch) flour tortillas
1 C. shredded Pepper-Jack cheese

Place tater tots in single layer on
microwaveable plate. Microwave
on High 3 minutes. Whisk eggs &
sour cream until blended. In large
non-stick skillet over medium heat
cook peppers & onions 4-5 minutes
until crisp tender, stirring frequently.
Add egg mixture; mix well & cook
4 minutes until eggs are set, stirring
occasionally. remove from heat &
stir in tater tots. Spoon egg mixture
down centers to tortillas & top with
cheese. Fold in opposite sides of
tortilla then roll up, burrito-style.

Refrigerate overnight. (OR)
burritos can be served immediately
after assembling.
Makes 8
=
When ready to cook after refrigerating:
cook burritos in a nonstick skillet or grill
pan on medium-high heat 2-3 minutes on
each side until golden brown on both
sides.

Freezer option:
Prepare burritos as directed; wrap
individually in foil & freeze. When
ready to serve place 1 unwrapped
burrito on microwaveable plate &
microwave on High 2 to 2 1/2 minutes
until heated through. Repeat with
remaining burritos, if desired.

(recipe: kraftrecipes.com)
——————————–

Easy Crispy-Baked Chicken Breasts

3-4 boneless skinless chicken breasts
(can use bone-in, also)
1/3 C. flour
1/3 C. cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. dried basil
1/4 C. milk
1/4 C. butter (or 4 T), melted

Preheat oven 375 degrees F.
In a pie plate (or shallow dish) mix
flour, cornmeal, salt/pepper, chili
powder & dried basil. Place milk
in another shallow dish. Dip chicken
pieces in milk then into flour/cornmeal
mixture making sure to completely
coat the pieces – place in a baking dish
& drizzle melted butter over top. Bake
1 hour* or until chicken is done in center
(no longer pink). *Turn pieces about 15
minutes before they finish cooking.
Serves 3-4

(recipe: thesouthernladycooks.com)
——————————–

Mozzarella-stuffed Chicken Parm.

1 lb. boneless skinless chicken breasts
kosher salt/black pepper
1 C. flour
3 eggs, beaten
1 C. Panko bread crumbs
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 C. freshly grated Parmesan cheese/
divided
olive oil, for frying
2 C. marinara sauce
1/4 C. thinly sliced basil leaves
2 T. chopped parsley

Preheat oven 425 degrees F.
Using a sharp paring knife, cut a deep
slit into each chicken breast. Stuff pockets
with mozz., then press edges of chicken
together to seal. Season outsides with
salt/pepper. Place flour, eggs & Panko into
3 separate shallow bowls/pie plates (whip/
scramble eggs.) Into Panko crumbs whisk garlic
powder, dried oregano, 1/4 C. Parm. & 1/2 tsp.
salt. Dip stuffed chicken into flour, shaking off
excess. Dip into scrambled eggs, tossing to
coat. Dredge chicken in bread crumbs, making
sure chicken is evenly coated. In large (oven
proof) skillet over medium heat, heat a thin
layer of olive oil. Add chicken to skillet & cook
until golden on both sides, about 4 minutes
per side. Pour marinara around chicken &
scatter basil on top. Turn off heat then sprinkle
remaining Parm. on top of chicken. Transfer skillet
to oven & bake until chicken is cooked through,
about 20 minutes more. Garnish with parsley &
serve warm. Serves 4

(recipe: delish.com)
——————————-

Nutella Bread Pudding

3 croissants (preferably 1-2 days old)
3/4 C. Nutella
1/4 C. pecan halves
2 eggs
1 C. heavy cream
1 tsp. vanilla
1/4 tsp. salt
1/2 C. sugar

powdered sugar-for dusting

Preheat oven 350 degrees F.
Slice each croissant in half length-
wise then cover one side with Nutella.
Place halves back together to make
sandwiches & cut into 2 inch pieces.
Place pieces & pecans to 10″ X 5″
loaf pan.

Custard:

Add eggs, cream, vanilla, salt & sugar
to medium bowl – whisk until combined.
Pour custard over sandwich pieces then
gently push down the bread so the custard
starts to absorb the liquid. Cover with foil
& bake 30  minutes then remove foil.
Continue to bake, uncovered, 10 minutes
until pudding is golden brown, has risen
slightly & liquid has been completely
absorbed. Let cool then sprinkle top
with powdered sugar. Serves 2

(recipe: steamykitchen.com)

======================

Crazy as it sounds, after I had hand-typed
about 4 recipes onto the blog I decided to
give the old “Copy & Paste” another try –
worked like a charm! Go figure! Oh well,
at least that allows me to share more
recipes with you without a lot of extra
work typing!

Hope you are having a great day – remember
to drink lots of water (I tend to forget, myself),
get some rest & try to RELAX a little during
your day!

Hugs;

Pammie

Friday

Woke up to a light DUSTING of snow on the ground – YAY! We ‘were’ supposed to be getting 3-6 inches between today & tomorrow, now they’ve changed it to 2 inches – hoping the ‘actual’ is even less! Today is clear and 26 degrees – at least I don’t have anywhere to go (that I know of, anyway!). Got my babysitting schedule for next week (gonna be rough) Monday 10:15 – around 7, Tuesday 2- 7ish (also my Knit NIGHT!), Friday 8:15 a.m. – 7ish. I already told my husband I’m going to be expecting a ‘order-in’ pizza for one of those nights, pretty sure I’m not going to feel like COOKING! I love my little grandson but 8+ hours of listening to Disney channel and Mickey Mouse’s squeeky voice can drive a sane lady slightly nuts! (I mute the TV when he’s sleeping!).

Yesterday I was asked to present a project to both of my knit groups; it’s a very worthy project but also heart-wrenching. We have been asked to knit/crochet baby booties for babies that have died. This is for a group called “Angels Above” Baby Gowns – they provide outfits for babies. It’s a very organized group – all they are asking from us is for booties and that I can do. I found a really easy pattern from another charity site and have started:

These are preemie sizes (the yarn bows are to keep the booties together, there are 6 booties in the photo).  I was surprised to learn that they need 100 sets per month! It’s very sad but also a very needed thing and I’m honored to be able to use my skills and yarns for this.

===============

Lemony Lemon Brownies

Brownies:
1/2 C. unsalted butter, softened
3/4 C. flour
2 large eggs
2 T. lemon zest
2 T. lemon juice
3/4 C. granulated sugar
1/4 tsp. sea salt

Tart Lemon Glaze:
4 T. lemon juice
8 tsp. lemon zest
1 C. powdered sugar

Preheat oven 350 degrees F.
Grease a 8 X 8″ baking dish with
butter. Zest & juice 2 lemons. In
bowl of elec. mixer fitted with
paddle attachment, beat flour,
gran. sugar, salt & softened
butter until combined. In
separate bowl whisk eggs, lemon
zest & lemon juice until combined –
pour into flour mixture & beat 2
minutes at medium speed until smooth
& creamy. Pour into prepared pan &
bake 23-25 minutes (it should turn
golden around edges). Allow to cool
completely before glazing. Do not
over bake or bars will dry.

Glaze:
Whisk powdered sugar with lemon
zest & juice – spread over cooled
brownies with a rubber spatula. Let
glaze set then cut into bars.

(recipe: americantimesfood.com)
———————————–

Winter Shepherd’s Pie

3 C. cubed/peeled butternut
squash (1 inch pieces)
1 large potato, peeled/cut
into 1 inch cubes (about 2 C.)
2 medium carrots, thinly sliced
2 C. vegetable broth
1/2 tsp. plus 3/4 tsp. salt, divided
3/4 tsp. black pepper, divided
2 lb. ground turkey
1 large onion, chopped
1 T. olive oil
3/4 lb. sliced fresh mushrooms
3 cloves garlic, minced
1/2 C. white wine (could substitute water)
1 tsp. dried thyme
1/4 C. flour
2 C. frozen peas (about 8 oz)

Preheat oven 350 degrees F.
Spray 2 1/2 qt. baking dish with
nonstick cooking spray.
In large saucepan place first 4
ingredients; bring to boil. Reduce
heat & simmer, covered, 10-15
minutes until vegetables are tender.
Drain, reserving broth. Mash vegetables
until smooth, stirring in 1/2 tsp. salt &
1/4 tsp. pepper.
In two batches, cook turkey & onion in a
Dutch oven over medium-high heat 5-7
minutes until turkey is no longer pink,
breaking turkey into crumbles. Remove
from pan. In same pan, heat oil over medium-
high heat; saute mushrooms until tender,
7-9 minutes. Add garlic; cook & stir 1 minute.
Add wine, thyme & remaining salt/pepper –
bring to boil, stirring to remove browned bits
from pan. Cook until liquid is evaporated.
Stir in flour until blended; gradually stir in
reserved broth. Bring to boil, cook & stir
until thickened. Stir in peas & turkey mixture;
heat through then pour into prepared pan.
Spread top evenly then top with mashed
vegetables. Bake, uncovered, 30-35 minutes
until filling is bubbly. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
————————————

Creamy Tomato/Sausage Soup

1 lb. ground pork
1/2 C. onion, diced (optional)
1 (23.5 oz) jar (no sugar added)
tomato sauce
1 T. roasted garlic Better than Bouillon*
8 oz. cream cheese
1 C. heavy whipping cream
1 tsp. dried basil
salt/pepper, to taste

In large soup pot or Dutch oven brown
sausage & onions (if using). When
completely cooked add tomato sauce,
cream cheese & ‘Better than Bouillon’
to pan – stir to combine & cook over
medium to medium-low heat until
cream cheese is melted. Add heavy
whipping cream & herbs to soup –
simmer until ready to serve. Serves 5

*Poster did not note any substitutes
for this product – I would guess you
could use boullion cubes or granules
as a substitute.

(recipe: beyerbeware.net)
————————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

(recipe: lovebakesgoodcakes.com)
——————————

Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick/chunky salsa
1 (15.5 oz) can black beans,
drained/rinsed
1/4 C. Zesty Italian salad
dressing (Kraft)
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-
style Finely shredded Four Cheese

Optional toppings:
chopped tomatoes, shredded lettuce
chopped fresh cilantro

Preheat oven 400 degrees F.
In large skillet brown meat with
onions on medium-high; drain.
Stir in next 4 ingredients. Arrange
3 tortillas in a single layer in bottom
of a 9 X 13″ baking dish. Cover with
layers of (half of) meat mixture/
sour cream/cheese – repeat layers &
cover. Bake 40 minutes until heated
through & cheese is melted. Uncover
after 30 minutes. Let stand 5 minutes
before cutting. Add optional toppings,
if desired, before serving. Serves 8

NOTE: Can be made ahead. Line 9 X 13″
baking dish with foil with ends of foil
extending over sides of dish. Assemble
recipe as directed. Cover with additional
foil & freeze (up to 3 months). When ready
to serve, bake (covered) 400 degrees F.
1 hour. Remove foil & bake an additional
15-20 minutes until casserole is heated
through & cheese is melted. Let stand 5
minutes before cutting. To decrease
baking time:
thaw frozen casserole in
fridge overnight then bake, uncovered,
45 minutes until casserole is heated
through & cheese is melted.

(recipe: kraftrecipes.com)
——————————-

Beef Lentil Soup

1 lb lean ground beef
1 (46 oz) can tomato juice or
V-8 juice
4 C. water
1 C. dried lentils, rinsed
2 C. chopped cabbage
1 C. sliced carrots
1 C. sliced celery
1 C. chopped onion
1/2 C. diced green pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 bay leaf
1 (10 oz) pkg. frozen chopped
spinach, thawed

In large stockpot cook beef over
medium heat until no longer pink;
drain. Add tomato (V-8) juice, water,
lentils, cabbage, carrots, celery,
onion, green pepper, pepper, thyme,
& bay leaf. Bring to boil – reduce heat;
simmer, uncovered, 1 to 1 1/2 hours
until lentils & veggies are tender. Add
spinach & heat through. Remove bay
leaf & serve. Serves 6

(recipe: tasteofhome.com)
———————————–

Crockpot Chicken Thighs

1 T. olive oil
6 bone-in (or boneless) chicken
thighs
salt/black pepper – to taste
1/2 C. soy sauce
1/2 C. ketchup
1/4 C. honey
3 cloves garlic minced
1/2 oz. fresh minced ginger
2 T. Sriracha (hot sauce)
juice of 1 lime

cooked rice for 4
=
In large skillet over medium-high
heat heat oil. Season chicken thighs
with salt/pepper & sear until golden,
3 minutes per side – transfer to
crockpot. In small bowl whisk soy
sauce, ketchup, honey, garlic, ginger,
Sriracha & lime juice – pour over
chicken & toss to coat. Cover &
cook on Low 6 hours (or high 2
hours) until no longer pink. Serve
over cooked rice. Serves 4

(recipe: delish.com)
——————————

Twinkie-like Bundt Cake

1 (15.25 oz) box yellow cake mix
(plus required ingredients to prepare
cake)
6 large egg whites, beaten to stiff peaks
6 T. unsalted butter, room temp.
1 C. marshmallow creme
1/2 C. powdered sugar
1 T. heavy cream

Grease & flour a 12-C. Bundt pan;
Mix cake accordg. to pkg. directions.
Fold egg whites into batter using a
spatula until fully combined. Pour
batter into prepared pan & bake
accordg. to pkg. directions – Cool
cake completely

In large bowl combine butter &
marshmallow creme – beat using
elec. mixer until smooth & well
combined. Add powdered sugar &
cream – beat until fluffy, about 3
minutes. Pour mixture into a piping
bag fitted with a long, thin round tip.*

Turn the cake over so it is Flat-SIDE
UP – make 12 evenly-spaced holes in
the bottom of the cake using a skewer,
pressing only halfway down into cake &
wiggling the skewer slightly to widen
the holds until they are each about
1 inch wide. Insert piping tip into each
of the holes & squeeze until marshmallow
mixture starts to ooze out the top of the
hole. When all holes are filled, turn cake
Flat-Side DOWN onto a serving plate.
Serve immediately or cover & refrigerate
up to 2 days. Serves 8-10

*You could also do this using a large
zip-lock bag. After filling bag & sealing,
snip a tip off bottom of bag & use this
as a piping bag to pipe filling into holes.

(recipe: foodnetwork.com)

====================

Hope you are having a GREAT day –
try to stay healthy (and warm).

Hugs;

Pammie

Saturday

Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –

===============

Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.

=============

Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8

 

(recipe: dinneratthezoo.com)


Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6

 

(recipe: crockpotladies.com)


Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8

 

(recipe: delish.com)


Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)


No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)


Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.

Hugs;

Pammie

Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

Starting “The List”

As the days draw closer to Thanksgiving I’ve started thinking about Christmas gifts – not an easy task. I’ve been cruising Amazon & managed to order a few things but some of the people on my list are rather difficult to buy gifts for – they either HAVE everything they want OR they are so brand-specific it gets ‘muddy’ trying to come up with something they’ll like – WITHOUT RESORTING TO JUST GIVING A GIFT CARD! Know what I mean? Yes, I ‘could’ knit/crochet something but that, in itself, takes time. Am thinking about knitting more spa cloths for oldest son’s girlfriend (did that last year & she really liked them) but, again, TIME crunch! How are YOU doing on you list? Started yet? I noticed in my email “In” box that two gifts I ordered have arrived – YAY – it’s a start! Baby grandson is another one that’s hard to buy for: other grandma practically buys out the store when it comes to his gifts. I’m not one to compete with anyone, just want to get him something – am thinking of going clothes, simply because he has TOO MANY toys already! (He’s only 1 1/2 and she’s already bought him tons of toys for 4 & 5 year olds! His closet is FULL of toys he’s never even played with yet, not counting his room floor is covered with toys that were too old for him – like puzzles – the pieces are scattered everywhere – he’s TOO YOUNG! UGH! (Ah, the plight of a grandma . . . sigh).

Babysat yesterday for 9 long hours – managed to finish TWO baby blankets – YAY! Am looking at starting a new scarf with a pattern I haven’t done in a good 10 years+ – the pattern is either called: “Ball Band” or “Mosaic” – uses two yarns together to make what looks (to me) like bricks:

Not the best photo but you get the idea. I remember I was really struggling with how to knit this pattern when a good (expert knitter) friend said: “Here – it’s EASY – you just do this!” and she was right. Now remembering that 10+ years later resulted in me checking videos on YouTube but once I saw it done, it’s a snap! Think it would make a nice scarf pattern (although it takes awhile to knit – we’ll see).

LOTS OF HOLIDAY RECIPES!!! GOTTA SHARE!

===============

Upside-down Cranberry Pecan
Cinnamon Rolls

1 (13.9 oz) tube Pillsbury cinnamon
rolls (with icing) any flavor (poster
liked the orange ones best)
1/2 C. dried cranberries
1/4 C. light or dark brown sugar
1/4 C. chopped pecans
4 T. butter, melted

Preheat oven 375 degrees F.
In small bowl stir together brown
sugar & butter – spread in bottom of
a ungreased* 9″ cake pan – sprinkle
top with cranberries & pecans. Open
rolls & arrange in pan over cranberries/
nuts. Bake 20-25 minutes until lightly
browned on top. Remove from oven &
turn upside-down onto a large serving
plate – do not remove pan. Let stand
5 minutes before removing pan. Place
cinnamon roll icing in a plastic bag &
knead until warm & pliable. Cut corner
off bag – drizzle over rolls.

*you don’t need to grease pan BUT it
does need to be nonstick

(recipe: southernplate.com)
———————————

Turkey Meatloaf

3 C. chopped yellow onions
(2 large)
2 T. olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh thyme leaves
or (1/2 tsp. dried)
1/3 C. Worcestershire sauce
3/4 C. chicken stock

1 1/2 tsp. tomato paste
5 lb. ground turkey breast
1 1/2 C. plain dry bread crumbs
3 extra-large eggs, beaten
3/4 C. ketchup

Preheat oven 325 degrees F.
In medium pan over medium-low
heat, cook onions, olive oil, salt/pepper &
thyme, about 15 minutes. Add Worc. sauce,
chicken stock & tomato paste – mix well &
allow to cool to room temp. In large bowl
combine ground turkey, bread crumbs, eggs
& onion – mix well & shape into a rectangular
loaf on an ungreased sheet pan; spread ketchup
evenly over top. Bake 1 1/2 hours until internal
temp. reads 160 degrees F. & meatloaf is cooked
through (Placing a pan of hot water in oven
under the meatloaf will prevent the top from
cracking). Serve hot, at room temp. or cold in
a sandwich. Serves 8-10

(recipe: foodnetwork.com)
————————-

Bacon-wrapped Green Beans

1 lb. fresh green beans
10-12 slices thick-cut bacon
(poster used regular bacon)
2 T. butter
1 T. brown sugar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Wash &
thoroughly dry beans then season
with salt/pepper. Bundle together
5-8 beans (depends on size of beans &
amount of beans you got for one lb.)
Using a slice of bacon, wrap it around
the center of the beans to hold them
together – lay them seam-sides down,
in baking dish – repeat with remaining
beans & bacon. Heat a small saucepan
over Low heat; add butter, brown
sugar & garlic – whisk until butter melts.
Using a pastry brush, brush mixture over
top of each bundle. Cover with foil &
bake 35 minutes. Remove foil; bake
10-15 minutes longer (NOTE: poster
said it took more like 25 minutes for her
to get the bacon somewhat crisp – she
still ended up putting them under the
broiler to crisp up the bacon).
Poster noted it made 10-12 bundles

NOTE: Poster noted that the beans are
cooking in bacon fat – next time she
plans on cooking them in a roasting pan
& using a wire rack so that the beans still
get the juices of the bacon but the majority
of the fats will drip down into pan.

(recipe: makinitmobetta.com)
———————————-

3-Ingredient Cranberry Salad

2 (15 oz, ea) cans whole cranberries in
sauce
2 (14 oz, ea) cans mandarin oranges,
drained
1 C. chopped walnuts

Mix ingredients together – Makes
about 8 servings

(recipe: thesouthernladycooks.com)
———————————

Roasted Sweet Potatoes w/
Honey & Cinnamon

4 sweet potatoes, peeled/cut into
1″ cubes
1/4 C. olive oil, plus more for
drizzling
1/4 C. honey
2 tsp. cinnamon
salt/black pepper

Preheat oven 375 degrees F.
Lay sweet potatoes out in a single
layer on a roasting tray. Drizzle oil,
honey, cinnamon, salt/pepper over
potatoes. Roast 25-30 minutes until
tender. Remove from oven & transfer
to a serving platter. Drizzle with more
olive oil. Serves 4

(recipe: foodnetwork.com)
————————–

Maple Crockpot Ham

4-6 lb. fully cooked bone-in ham
1/2 C. maple syrup
1/2 C. unsweetened applesauce
1/2 tsp. ground cinnamon

Lightly spray insides of crockpot
with nonstick cooking spray. Remove
ham from pkg & discard any flavoring
packet. Check end of bone for a
plastic cap (if present, discard). Using
a sharp knife, score skin & fat of ham
about 1/8 inch deep by making cuts
about every 2 inches all the way across
the ham (this allows flavor to more easily
penetrate into the ham while cooking) –
place ham in crockpot. Cover & cook
3-4 hours on High (or 5-6 hours on Low)
until meat is tender in internal temp.
reaches 140 degrees F. Baste once with
juices in crockpot. (do not baste repeatedly
as removing the lid from the crockpot drops
the temperature & increases cooking time.)
Remove ham to a serving platter or cutting
board. Tent with foil to keep warm & allow
it to rest 10-15 minutes before slicing.
If desired, drizzle a tiny bit of warm maple
syrup over ham slices for an added touch
of maple.

(recipe: mykitchenismyplayground.com)
————————————-

Lovin’ Onions Casserole

1 T. butter
7 onions, coarsely chopped (about
7 C.)
1/2 C. self-rising flour
1/2 tsp. salt
1 1/4 C. (5 oz) shredded Cheddar
cheese, divided
1 1/4 C. (5 oz) shredded Monterey Jack
cheese, divided
1 T. jarred jalapeno peppers, drained/
chopped (optional)

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish with
nonstick cooking spray. In large
skillet over medium-high heat, melt
butter – add onions & saute about
10 minutes until softened. In medium
bowl combine flour, salt/pepper. Add
1 C. of each cheese; mix well. Add
jalapeno peppers (if using) & cooked
onions – mix well & pour into prepared
dish. Combine remaining cheese &
sprinkle evenly over top. Bake 30
minutes until cheese is melted &
bubbly. Serves 8

(recipe: mrfood.com)
——————————-

Eggs Benedict Casserole
(1 hour or overnight)

1 (12 oz) pkg. English muffins,
cut into 1-inch chunks
1 (6 oz) pkg. Canadian bacon,
cut into 1/2 inch pieces
1 1/2 C. shredded Muenster
cheese
8 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1 (.9 oz) pkt. hollandaise sauce
mix, prepared accordg. to pkg.
directions
1 T. chopped chives

Spray a 3-quart casserole dish
with nonstick cooking spray. Layer
half the muffin pieces, half bacon
& half cheese in dish – repeat
layers one more time.
In medium bowl whisk eggs, milk, salt/
pepper – evenly pour over casserole &
cover with foil. Refrigerate at least
1 hour or overnight.

Preheat oven 375 degrees F.
Bake casserole (foil covered) 30 minutes.
Remove foil & bake 20-25 minutes until
eggs are set. Warm hollandaise sauce in
small saucepan & drizzle over casserole.
Sprinkle top with chives & serve
immediately. Serves 6

(recipe: mrfood.com)
———————————

Pecan Pie

1 (9 inch) pie crust (homemade or
store-bought) chilled
1 C. brown sugar
1 C. corn syrup
1/4 C. unsalted butter
2 tsp. cornstarch
1 T. water
1 tsp. vanilla
1/2 tsp. cinnamon
4 large eggs
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
On floured surface roll out chilled
pie crust using a floured rolling pin.
Lightly flour the inside of a 9-inch
pie pan then transfer pie dough to
pie pan. Lightly flour inside of the
dough, fold over the edges &
refrigerate while you make the
filling.

Filling:
In medium saucepan melt sugar,
corn syrup & butter until sugar is
no longer grainy. Dissolve cornstarch
in water & whisk into sugar mixture.
Remove mixture from heat & stir in
vanilla & cinnamon. In medium bowl
whisk eggs then whisk 2-3 T. of sugar/
corn syrup mixture into the eggs. Whisk
egg mixture into remaining sugar/corn
syrup mixture. Spread pecans in bottom
of pie dough then pour filling mixture
over top. Bake 50-60 minutes, place a
piece of foil (or a pie shield) over top
after about 30 minutes to prevent the
crust from burning. Allow pie to cool
& set at room temp. at least 4 hours
before serving.

NOTE:
Store pie at room temp. 1-2 days or in
fridge up to 4 days. Baked & cooled
pecan pie can be wrapped tightly &
frozen for up to 2 months. Thaw in
fridge overnight before serving.

(recipe: realhousemoms.com)

===================

Weather-wise we’re doing pretty good –
temps in the mid-30’s/cloudy (gloomy) &
80% chance of snow (but only less than
1/2 inch possible). Rest of the week it’s mid-
30’s & tiny chance of snow Monday but the
week looks pretty clear (of snow) so that’s
a good thing for those who might be traveling.

Our Thanksgiving dinner is slowly getting whittled
down to (maybe) 7  – that means cooking smaller
amounts of side dishes (which is good). Still not
exactly sure ‘what’ side dishes but will probably
be the ‘same old/same old’ (Green Bean Casserole,
Wild Rice stuffing, Husband’s Garlic Mashed
potatoes and ??? desserts. It’s getting harder to
fathom all the carbs due to me trying my hardest
to lower my blood sugar levels AND/lose weight
(good thing: as of yesterday I’m down 10 lbs.) and
sugar #’s are good – now just have to keep it up.

Hope your Holiday plans (if you’ve started) are
going well. Stay WARM and safe – try to do something
today (even if it’s something little) for yourself:
Take a nap, read a book, have a cup of your favorite
hot beverage – SOMETHING!

Enjoy your day!

Hugs;

Pammie

Git ‘er DONE day!

It’s in the low 30’s today and snowing – yuck (good thing: it’s small flakes – so far). Since today I didn’t have an exact agenda, I decided it was another of my GET THINGS DONE days! Started out by finishing the cream scarf (1 skein):

Next it was “MAKE THE FRINGE!” (a tedious job I really dislike – but I got it done!)

(these are the poor, pitiful scarves – I sewed some knit squares I found together to make 2 kids scarves – for the homeless, as well as the cream one above).

Next it was work on the boot toppers a bit; am half done with the first one (noticed, while knitting, that I’d dropped a stitch about 4 rows below so that was ‘fun’ trying to rip out the rows and then figure out just WHAT row I was on at that time – think it’s all good now).  Am thinking of starting another scarf today – found some really soft teal yarn that would make a nice kid’s scarf – we’ll see.

In the crockpot is a nice beef roast with potatoes & carrots (and a pkg. of dry onion soup mix – makes a great flavor) so dinner is ‘on the way’ – leaves me more time to do other things! (LOVE my crockpot!!!)

==============

Layered Pumpkin Lush
(dessert)

Crust:
2 C. flour
2/3 C. butter, softened
3/4 C. pecans, chopped

Cream Cheese Layer:
8 oz. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip, thawed

Pumpkin Layer:
2 1/2 C. milk
3 small boxes white chocolate instant
pudding mix
1 (15 oz.) can pumpkin
1 C. Cool Whip, thawed
1 tsp. pumpkin pie spice

Whipped Cream Topping:
1 C. Cool Whip, thawed
1/2 C. pecans, chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In medium bowl combine flour,
butter & 3/4 C. pecans – press into
bottom of prepared pan. Bake 15
minutes – allow to cool completely.

In medium bowl mix cream cheese &
powdered sugar; add 1 C. Cool Whip
& spread on top of cooled crust. In
large bowl mix milk, pudding mixes,
pumpkin, 1 C. Cool Whip & pumpkin
pie spice until smooth – spread on top
of cream cheese layer.

Spread another cup of Cool Whip on top
& sprinkle with remaining pecans. Chill
at least 3 hours until set. Serves 12

(recipe: norinesnext.com)
————————————

Scalloped Corn

4 T. unsalted butter
3 large eggs
1 1/2 C. Half & Half
1 T. sugar
2 (14 oz, ea) pkgs. frozen corn
(about 5 C.) thawed
1 1/2 C. coarsely crushed butter
crackers (like Ritz or Toll House)
1 C. shredded white Cheddar
cheese (about 2 oz)
kosher salt

Place oven rack in top third of
oven.
Preheat oven 325 degrees F.
Spray a 2 qt. oval baking dish with
1 T. butter. In large bowl whisk
eggs and Half & Half together.
Add sugar, corn, 1/2 C. crushed
crackers, 1/2 C. Cheddar cheese &
1 tsp. salt. Pour mixture into
prepared dish, spreading to make
an even layer. Bake, uncovered,
utnil edges are set but center is
still wet, about 35 minutes. Melt
remaining 3 T. butter in small
dish in microwave (about 30 seconds).
Mix butter into remaining 1 C. crushed
crackers until evenly moistened –
sprinkle remaining cheese & buttered
crackers over corn. Continue baking
utnil edges are brown & top is set and
golden, 20-25 minutes more. Remove
from oven & let stand 5 minutes
before serving. Serves 10-12

(recipe: foodnetwork.com)
——————————

Company Chicken Casserole

4 boneless skinless chicken breasts
1 C. chicken broth
2 cloves garlic, minced
2 wedges onion
4 C. Herb stuffing mix (dry)
1/2 C. butter
1 can cream of chicken soup
1 pint sour cream
8 oz. frozen broccoli florets/cuts,
thawed (optional)

In a skillet place chicken breasts,
broth, garlic & onion over medium-
high heat – bring to boil. Turn down
heat to medium & simmer, covered,
15-20 minutes. Remove chicken &
shred with 2 forks. Reserve the broth.
In a 9 X 13″ baking dish melt butter.
Mix all ingredients together (including
chicken) & place in pan. Bake until
golden brown. Serves 8

(recipe: allmyrecipes.com)
—————————-

Oven-Baked Philly Cheesesteak
Sandwiches

1/2 lb. ribeye steak
1 T. Worcestershire sauce
kosher salt/black pepper
2 T. unsalted butter
1 green bell pepper, seeded/
sliced (or diced)
1/2 yellow onion, sliced
12 slices Provolone cheese,
each cut in half

6 Hoagie sandwich buns, sliced
in half

Preheat oven 400 degrees F.
Add butter to a cast iron skillet
& heat to medium high.
Place steak in a pan or bowl with
Wors. sauce, salt/pepper – stir to
coat & let marinate while prepping
veggies & while the pan is getting hot.
Add steak to hot pan & brown well
without moving 3-5 minutes until a
good crust forms. Flip & cook 3-5 minutes
until a similar crust forms – remove steak
from pan & add veggies. Slice steak
while veggies are cooking (2-3 minutes) –
remove pan from heat. Cut a ‘well’ into
6 hoagie rolls & add 2 pieces to bottom
of each bun. Add some steak, veggies &
top with 2 additional cheese half-slices.
Place sandwich halves in a baking pan
& bake 15 minutes until cheese browns.
Makes 6 sandwiches

(recipe: dinnerthendessert.com)
——————————-

Crockpot Sweet Potato Soup

3 lb. sweet potatoes, peeled/cut
into 1″ cubes (about 8 C.)
2 T. butter
1 T. Worcestershire sauce
1 tsp. dried minced onion
1 tsp. dried celery flakes
(optional)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 tsp. ground chipotle pepper*
6 C. chicken broth

Optional toppings:
sour cream
roasted pumpkin seeds

In 4-5 qt. crockpot combine all
ingredients except optional
toppings. Cover & cook on Low
5-6 hours until potatoes are tender.
Using a blender, cool soup slightly
then puree in batches; return soup
to crockpot & heat through. If
desired top with optional toppings.
Serves 8 (2 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally &
adding a little broth or water if
necessary.

*Chipotle pepper adds a touch of
smoky heat but can be omitted

TIPS/OPTIONS:
You can substitute 1 medium chopped
onion & 2 ribs celery instead of dried

If you prefer FRESH herbs: use 3/4 tsp
minced fresh thyme in place of dried

The potatoes will be tender in 5-6 hours
but they can be cooked longer since they
eventually will be pureed.

(recipe: tasteofhome.com)
———————————–
Chocolate Cookie Pudding

1 (6 oz) box instant chocolate pudding mix
2 C. cold milk
3 oz. cream cheese, softened
8 oz. Cool Whip, thawed
2 C. crushed (Oreos) chocolate sandwich
cookies, crushed/divided
3/4 C. chopped pecans

Place pudding mix & milk in a bowl &
whisk 2 minutes. Cover & refrigerate
5-10 minutes to thicken. In separate
bowl combine cream cheese & Cool
Whip – blend well. Cover the bottom of
a 8-Cup bowl with 1 C. crushed cookies.
Spread half of cream cheese mixture on
top, followed by half of pecans. Spread
all of the pudding on top of pecans.
Spread nuts with remaining cream
cheese & top with remaining cookies &
nuts. Cover & refrigerate until ready to
serve. Serves 6

(recipe: ourtableforseven.com)
====================

Tomorrow is another ‘all-day’ babysitting so
I’ll be able to (maybe) finish the crocheted
knitted square/blanket I mentioned in the
last blog post. Hope the weather ‘holds’ &
doesn’t get nasty – not looking forward to
driving in lots of snow.

Stay WARM, SAFE and have a GREAT
DAY!!!

Hugs;

Pammie